Irish Cheddar and Onion Waffles with Smoked Salmon

Waffles:
3 Tbsp. olive oil
1 medium onion, finely minced
1 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 3/4 cups buttermilk
2 large eggs
4 oz. Irish cheddar cheese, grated (about 1 cup)


Topping:
1 cup plain yogurt or sour cream
1 Tbsp. fresh thyme
salt and pepper to taste
4 ounces smoked salmon

Preheat sauté pan and pour in olive oil. Add onion and lightly sauté until translucent.

Meanwhile, stir together flours, baking powder, salt and pepper in a large mixing bowl. In a separate bowl, whisk together buttermilk and eggs. Pour over dry ingredients and stir just to combine. Toss in cheese, then stir in onion and all the olive oil.

Preheat waffle iron and spray lightly with cooking spray. Scoop out about 1/2 cup batter and use a knife to spread evenly over the grids. Close waffle iron and griddle until golden brown. Serve immediately, or transfer to a rack in the oven heated to 250 degrees F while you make the rest of the waffles.

To serve, stir thyme, salt and pepper into the yogurt or sour cream. Top each waffle with a dollop of yogurt and a few strips of smoked salmon.

Makes about 5

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.